Tex-Mex Egg Rolls with Chipotle Ranch Dipping Sauce

Ingredients

• 1 tablespoon vegetable oil, plus more for frying
• 1 pound boneless skinless chicken breast, diced small
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup frozen corn kernels, thawed
• 1/4 cup red bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 1 1/2 cups pepper jack cheese, shredded
• 2 tablespoons fresh cilantro, chopped
• 12 egg roll wrappers
• 1 egg, beaten (for sealing wrappers)
• 4 cups vegetable oil, for frying
• 1 cup chipotle ranch dressing

Method

1. 1

   Heat 1 tablespoon vegetable oil in a 9-inch skillet over medium-high heat. Add the diced chicken, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper, and cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 6 to 8 minutes.

   6:00 · Cook chicken
2. 2

   Transfer the chicken to a large bowl and let cool for 5 minutes.

   5:00 · Cool chicken
3. 3

   Add the black beans, corn, red bell pepper, red onion, pepper jack cheese, and cilantro to the bowl with the chicken, and stir until evenly combined.

4. 4

   Lay an egg roll wrapper on a clean work surface with one corner pointing toward you. Spoon about 3 tablespoons of filling onto the lower third of the wrapper.

5. 5

   Brush the two side edges of the wrapper with beaten egg. Fold the bottom corner up over the filling, then fold in the sides, and roll tightly toward the top corner to seal, pressing gently to secure. Repeat with the remaining wrappers and filling.

6. 6

   Pour vegetable oil into a 6-quart saucepan to a depth of 2 inches and heat over medium heat to 350°F.

   10:00 · Heat oil
7. 7

   Fry the egg rolls in batches of 3 to 4, turning occasionally, until golden brown and crisp on all sides, about 3 to 4 minutes per batch.

   3:00 · Fry egg rolls
8. 8

   Transfer the fried egg rolls to a paper towel-lined plate to drain, and let rest 2 minutes before serving.

   2:00 · Drain and rest
9. 9

   Slice the egg rolls in half on a diagonal and serve warm with the chipotle ranch dressing for dipping.